Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.They are often used to make hors da#39;oeuvres. They must be cooked through before serving ... Germans like to eat them with special sweet mustard, rye bread, beer, and potato salad during Oktoberfest. Zampone (Stuffed Hog Foreleg) Zamponeanbsp;...
|Title||:||Field Guide to Meat|
|Publisher||:||Quirk Books - 2005|